Does hand coffee produce grease? The role of hand-brewed coffee oil why hand-brewed coffee is astringent

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When it comes to foam in coffee, what do you think of?

Generally speaking, the first impression should be the large layer of "Crema" floating above the semantic condensation.

It is often said that that layer of Crema is an important source of aroma and taste

But in fact, is this really what a bubble looks like...

"in my experience, removing the bubble ESPRESSO can greatly reduce the unpleasant taste. "

─ Danbu Xingbo

Who is Danbu Xingbo?

He is the writer of Baijiayuan, a well-known Japanese coffee blog.

For Taiwanese, it should be better known for his cooperation with Taguchi, the god of coffee.

Wrote a coffee book for everyone, ─ "the Coffee equation of Taguchi"

So that's what this big guy said.

Do we have any misunderstandings about bubbles in the past?

Burning wood specially turned out the article of Baijiayuan so that he could read it.

And he did his own experiment to reproduce Mr. Danbu's idea.

The following conclusions are drawn:

Let's start with ESPRESSO.

"Crema is an important source of aroma."

If you look at this sentence alone, it's not wrong.

I have to say, skimming off the bubble

The aroma and impact are not nearly as good as the normal ESPRESSO.

But!

Skimming off the ESPRESSO of Crema, it does greatly improve the ease of entry.

It feels clearer in the mouth.

And without the strong stinging bitterness and miscellaneous feeling of the general ESPRESSO entrance.

We need to know.

The Japanese are very sensitive to "irritation" and "astringency" in taste.

What they care about is the "taste" in their mouths.

I don't care so much about the "aroma" when the nose is close.

So despite the honeycomb structure of Crema foam,

It can retain a lot of aromas that are easy to spread during extraction.

But there is no significant increase in Japanese taste preference.

Instead, Mr. Dan analyzed high concentrations of ferulic acid, caffeic acid and chlorogenic acid from the foam. Substance

These substances will bring a strong sense of astringency in the senses.

If we put our hands back on it, should it have the same effect?

In order to verify this phenomenon

Burning wood first took deep-baked beans and boiled them with V60.

20 grams of powder

Non-stuffy steam water injection 300 c. C.; five times of water injection, each time

The interval between each injection is 40 seconds and the water temperature is 88 degrees.

When the cooking is finished, divide it into two sides.

One side is foamed with a manual milk foam jar and scraped off.

The other side does not move after cooking.

Cool both sides to the same temperature.

The normal side...

The taste is relatively complex and the aroma of caramel is abundant.

If you experience it carefully, you can feel a little miscellaneous taste and astringent taste.

On the whole, it is a cup of mellow and complex deep baking.

Get rid of the foam side...

The sweetness is clear and straightforward, and the level of feeling is clear.

"astringent taste" and "miscellaneous flavor" are also gone.

Relatively speaking, the "taste" of the whole cup of coffee popped out. But the aroma is a lot less.

After a period of time, the bubble will fade back to the state of coffee liquid.

If you only drink that cup, the miscellaneous astringency is unacceptable, and the fragrance is not much left.

The dilemma of coffee brewing? The balance of aroma and taste

In fact, in the process of cooking

If the foam generated by disturbance is consciously retained in the filter cup

Instead of letting it flow into the cup, it will get a similar effect.

For example, pull up the water level in KONO maneuver.

It's just that when we were tasting coffee,

The aroma is still a very important part.

Unlike Europe and the United States, we are not a nation with relatively low sensitivity to astringency.

So how many bubbles should be created and how many bubbles should be left?

How to achieve a balance still requires a lot of practice to catch.

And it's best to use the same bean.